Slice the onion and chop the tomatoes finely.
Wash and soak the soya chunks in boiled water. Let them stand soaked for about an hour.
In a pressure cooker heat the oil on a low flame.
Add in the cumin seeds.
Add in the whole masalas like laung, peppercorns, and tej patta and let fry for a bit.
Toss in the sliced onions and saute till they turn golden brown.
At this point, add the biryani masala, red chilli powder, turmeric powder, and salt.
Fry for about a minute and then add the tomatoes.
Keep on stir-frying for about 7 to 10 minutes.
The masala will look well-fried and dark in color. It will leave oil from the sides too.
Drain the Soya chunks and squeeze out all the water.
Toss them in the cooker. Stir them so that they are well coated with the mixture.
Cover lightly with a lid and let them cook for about 10 minutes. Stir once in awhile.
Add the curd and again mix and cook for 5 minutes.
Drain the rice and add to the soya mixture.
Again stir fry for a while then add water up to half an inch above the rice level.
Pressure cook till 3 whistles on high flame then lower the flame and let cook for one more whistle. Let the pressure release on its own.
With a fork toss the ready rice gently so that the grains don't break.
Garnish with green coriander leaves.